Fish Cakes

Fish Cakes

I’ve taken the best elements from several recipes and combined them to make these super fish cakes. I won’t deny this recipe is a little labour intensive, but it’s worth it. Just rope someone in to do the washing up, as I did…

Perfect for summer; serve with some salad leaves, a big blob of home-made tartare sauce and a nice glass of white.

Ingredients

  • 600g fish fillets (I used a mixture of smoked haddock, Icelandic cod and salmon)
  • 2 bay leaves (optional)
  • a few peppercorns (optional)
  • 600g potatoes
  • 1 free-range egg
  • salt & freshly ground black pepper
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • zest of 1/2 lemon
  • flour, for dusting

Fish Cakes

Method

  1. Pre-heat the oven to 200C, for poaching the fish.
  2. Peel and cook the potatoes until tender, then mash with butter and plenty of salt and freshly ground black pepper. Make sure you check the seasoning.
  3. Place the fish fillets in a deep baking tray (add some peppercorns and a couple of bay leaves, if you like). Fill the tray with water until the fish is just covered and poach in the oven for 12 minutes.
  4. Drain the fish and use a fork to flake the fillets.
  5. Add the egg, herbs and lemon zest to the potato and mix well. Add the flaked fish and mix gently.
  6. With oiled hands, shape the fish cakes and dust lightly with flour; you should get 8 patties out of this mixture.
  7. Cool and chill for an hour before frying. The fish cakes also freeze very well.
  8. To cook, heat oil and butter and fry gently until golden and hot in the middle. Try to turn the fish cakes as little as possible to avoid them breaking up.

Serves 4.

Fish Cakes

Fish Cakes

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